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Spanish Rice Recipe
|Water||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs) (1 Medium)|
|Chopped celery||1⁄2 Cup (8 tbs) (1 Stalk)|
|Garlic||1 Clove (5 gm), minced|
|Canned low sodium tomatoes||14 1⁄2 Ounce, cut up (1 Can)|
|Long grain rice||1⁄2 Cup (8 tbs)|
|Chili powder||1⁄2 Teaspoon|
|Bottled hot pepper sauce||3 Dash|
Serving size: Complete recipe
Calories 466 Calories from Fat 10
% Daily Value*
Total Fat 1 g1.8%
Saturated Fat 0.28 g1.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 375.5 mg15.6%
Total Carbohydrates 102 g33.9%
Dietary Fiber 6.6 g26.4%
Sugars 17.1 g
Protein 11 g22.7%
Vitamin A 20.3% Vitamin C 18.7%
Calcium 6.7% Iron 8.2%
*Based on a 2000 Calorie diet
Bring to boil, reduce heat.
Cover and simmer for 2 minutes or till the vegetables are tender.
Do not drain.
Stir in the undrained tomatoes, rice, sugar, chili powder, salt, pepper and hot pepper sauce.
Return to boil, reduce heat.
Cover and simmer for 20 to 25 minutes or till the rice is tender and most of the liquid is absorbed.